Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Veal | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- salad
- 16 small new potatoes, scrubbed
- salt
- 1 tbsp dried tarragon
- 2 bratwursts
- -(precooked or fresh
- - pork, veal or turkey)
- 2 med spanish onions
- - cut into ½-in dice
- 1 1/3 cup petite frozen peas
- 1 1/3 cup small-diced carrots
- 2 tbsp peanut oil
- 4 large green onions, thinly sliced
- dressing
- 6 tbsp cider vinegar
- 6 tbsp beer, (can be leftover)
- 2 tbsp light brown sugar
- 1 tbsp dijon mustard
- 1/2 tsp dried tarragon
- 1/2 tsp salt
- 1/2 tsp coarse cracked black pepper
- boston lettuce leaves
- - for serving
- =
Directions
Put potatoes in 3-quart pot. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large, fine strainer. When potatoes are cool enough to handle, cut in half. Split cooked or precooked brats lengthwise, then into ½-inch thick slices. Heat oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced brats. Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer. Toss gently to combine. For dressing: add all ingredients to any fat remaining in skillet. Stir well. Heat through but do not boil. Pour over salad. Toss gently to combine. Adjust seasoning. Can be served immediately or refrigerated as long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust seasoning. Can be served at room temperature or warm. If serving warm, reheat gently in non-stick skillet or in microwave oven on medium power (50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound potato salad on top. Alternately, salad can be served in shallow soup plates (omit lettuce). Abby mandel - prodigy guest chefs cookbook